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Scopus Author ID: 57209316943

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China

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Employment (1)

Wuhan Polytechnic University: Wuhan, CN

Lecture (College of Food Science and Engineering)
Employment
Source: Self-asserted source
Yang Fu

Works (24)

Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation

Food Bioscience
2023 | Journal article
DOI: 10.1016/J.FBIO.2023.102354
WOSUID: WOS:000923248700001
Contributors: Liu, Hongyan; Wan, Liuyu; Xiao, Shensheng; Fu, Yang; Wang, Xuedong
Source: check_circle
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Design and facile synthesis of quinazolinone-based full color-tunable boron difluoride dyes: Efficient solvent/solid-state emission and bioimaging application

Dyes and Pigments
2023 | Journal article
DOI: 10.1016/J.DYEPIG.2023.111321
WOSUID: WOS:000991941900001
Contributors: Miao, Yongxiang; Xing, Zhiming; Fu, Yang; Zhong, Cheng; Huang, Haiyang; Huang, Jing; Peng, Yiyuan; Song, Zhibin
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Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network properties

International Journal of Biological Macromolecules
2023 | Journal article
DOI: 10.1016/J.IJBIOMAC.2023.124783
WOSUID: WOS:000999185800001
Contributors: Zhao, Kaifeng; Jia, Ziyang; Hou, Lili; Yang, Heng; Xiao, Shensheng; Ding, Wenping; Zhang, Yuting; Wang, Xuedong; Fu, Yang; Wu, Yan
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Sleep Patterns Modify the Association between Vitamin D Status and Coronary Heart Disease: Results from NHANES 2005-2008

The Journal of Nutrition
2023 | Journal article
DOI: 10.1016/J.TJNUT.2022.11.028
WOSUID: WOS:000999648600001
Contributors: Wu, Zuxiang; Hu, Huan; Wang, Chenxi; Rao, Jingan; Wu, Ji; Shi, Yumeng; Fu, Yang; Cheng, Xiaoshu; Li, Ping
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Quality deterioration of frozen dough bread during terminal freezing and thawing: From the insight of moisture and starch properties

Food Bioscience
2023-12 | Journal article
DOI: 10.1016/j.fbio.2023.103435
Contributors: Hongyan Liu; Yaonan Xing; Dezheng Liu; Qian Yang; Shensheng Xiao; Yang Fu; Xuedong Wang
Source: check_circle
Crossref

Effect of mulberry leaf polysaccharides on the physicochemical, rheological, microstructure properties and in vitro starch digestibility of wheat starch during the freeze-thaw cycles

Food Hydrocolloids
2023-11 | Journal article
DOI: 10.1016/j.foodhyd.2023.109057
Contributors: Yang Fu; Jianjun Zhou; Dezheng Liu; Juan Manuel Castagnini; Francisco J. Barba; Yue Yan; Xiaorong Liu; Xuedong Wang
Source: check_circle
Crossref

Retrogradation inhibition of wheat starch with wheat oligopeptides

Food Chemistry
2023-11 | Journal article
DOI: 10.1016/j.foodchem.2023.136723
Contributors: Liuyu Wan; Xuedong Wang; Hongyan Liu; Shensheng Xiao; Wenping Ding; Xiuyun Pan; Yang Fu
Source: check_circle
Crossref

Insight into the effect of garlic peptides on the physicochemical and anti-staling properties of wheat starch

International Journal of Biological Macromolecules
2023-02 | Journal article
DOI: 10.1016/j.ijbiomac.2022.12.253
Part of ISSN: 0141-8130
Contributors: Qianran Xie; Xiaorong Liu; Hongyan Liu; Yuting Zhang; Shensheng Xiao; Wenping Ding; Qingyun Lyu; Yang Fu; Xuedong Wang
Source: Self-asserted source
Yang Fu
grade
Preferred source (of 2)‎

Study on the quality characteristics of hot-dry noodles by microbial polysaccharides

Food Research International
2023-01 | Journal article
DOI: 10.1016/j.foodres.2022.112200
Part of ISSN: 0963-9969
Contributors: Yixuan Liu; Xiaorong Liu; Liuyu Wan; Peng Xu; Xiaoyi Deng; Beibei Ding; Xuedong Wang; Yang Fu
Source: Self-asserted source
Yang Fu
grade
Preferred source (of 2)‎

Sodium alginate/gum arabic/glycerol multicomponent edible films loaded with natamycin: Study on physicochemical, antibacterial, and sweet potatoes preservation properties

International Journal of Biological Macromolecules
2022 | Journal article
DOI: 10.1016/J.IJBIOMAC.2022.06.040
WOSUID: WOS:000818483600002
Contributors: Yuan, Yanghua; Wang, Hui; Fu, Yang; Chang, Chao; Wu, Jine
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Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch

Food Hydrocolloids
2022-12 | Journal article
DOI: 10.1016/j.foodhyd.2022.107908
Contributors: Jianjun Zhou; Ziyang Jia; Min Wang; Qi Wang; Francisco J. Barba; Liuyu Wan; Xuedong Wang; Yang Fu
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Crossref
grade
Preferred source (of 2)‎

Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water

Foods
2022-12-23 | Journal article
DOI: 10.3390/foods12010080
Part of ISSN: 2304-8158
Contributors: Kai Zheng; Zhehan Chen; Yang Fu; Lei Chen; Xiangwei Zhu; Xi Chen; Wenping Ding
Source: Self-asserted source
Yang Fu
grade
Preferred source (of 2)‎

Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread

Journal of the Science of Food and Agriculture
2022-10 | Journal article
DOI: 10.1002/jsfa.11959
Contributors: Qianran Xie; Xiaorong Liu; Shensheng Xiao; Wen Pan; Yan Wu; Wenping Ding; Qingyun Lyu; Xuedong Wang; Yang Fu
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Crossref
grade
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Effect of lactosucrose on the evaluation of visual appearance, texture, water mobility, microstructure and inhibition of staling in wheat bread

International Journal of Food Science & Technology
2022-06 | Journal article
DOI: 10.1111/ijfs.15716
Contributors: Miaomiao Zhang; Shensheng Xiao; Aqiong Gong; Xiaorong Liu; Yan Wu; Jing Du; Wenping Ding; Yang Fu; Xuedong Wang
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Crossref
grade
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Effect of β-cyclodextrins on the physical properties and anti-staling mechanisms of corn starch gels during storage

Carbohydrate Polymers
2022-05 | Journal article
DOI: 10.1016/j.carbpol.2022.119187
Part of ISSN: 0144-8617
Source: Self-asserted source
Yang Fu
grade
Preferred source (of 2)‎

Effect of inulin with different degrees of polymerization on dough rheology, gelatinization, texture and protein composition properties of extruded flour products

LWT
2022-04 | Journal article
DOI: 10.1016/j.lwt.2022.113225
Contributors: Yixuan Liu; Yue Leng; Shensheng Xiao; Yudong Zhang; Wenping Ding; Beibei Ding; Yan Wu; Xuedong Wang; Yang Fu
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Crossref
grade
Preferred source (of 2)‎

Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

International Journal of Food Science & Technology
2022-04 | Journal article
DOI: 10.1111/ijfs.15582
Contributors: Ziyang Jia; Heng Yang; Yudong Zhang; Wenping Ding; Yuan Shuang; Yang Fu; Qianran Xie; Tongjun Dong; Yan Wu; Xuedong Wang
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Crossref
grade
Preferred source (of 2)‎

Study on inhibitory activity and mechanism of chitosan oligosaccharides on Aspergillus Flavus and Aspergillus Fumigatus

Carbohydrate Polymers
2022-01 | Journal article
DOI: 10.1016/j.carbpol.2021.118673
Part of ISSN: 0144-8617
Source: Self-asserted source
Yang Fu
grade
Preferred source (of 2)‎

The biogenic amine-producing bacteria from craft beer and their kinetic analysis between growth characteristics and biogenic amine formation in beer

Journal of Food Science
2021 | Journal article
DOI: 10.1111/1750-3841.15934
WOSUID: WOS:000710991900001
Contributors: Yu, Zhimin; Fu, Wei; Fu, Yang; Tang, Wenzhu; Li, Rong; Li, Xianzhen
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Web of Science Researcher Profile Sync

Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread

LWT
2021-11 | Journal article
DOI: 10.1016/j.lwt.2021.112239
Part of ISSN: 0023-6438
Source: Self-asserted source
Yang Fu
grade
Preferred source (of 2)‎

Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products

International Journal of Food Science & Technology
2021-08 | Journal article
DOI: 10.1111/ijfs.15040
Contributors: Heng Yang; Yang Fu; Yudong Zhang; Jian Zhou; Danfeng Wang; Zhen Gao; Yuan Ke; Qingyun Lv; Beibei Ding; Xuedong Wang
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Crossref
grade
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Effects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour products

Food Science and Biotechnology
2021-07 | Journal article
DOI: 10.1007/s10068-021-00933-9
Part of ISSN: 1226-7708
Part of ISSN: 2092-6456
Source: Self-asserted source
Yang Fu
grade
Preferred source (of 2)‎

Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage

International Journal of Biological Macromolecules
2020 | Journal article
DOI: 10.1016/j.ijbiomac.2020.09.122
EID:

2-s2.0-85091627479

Part of ISSN: 18790003 01418130
Contributors: Liu, Y.; Zhang, X.; Ding, B.; Ding, W.; Xiao, S.; Song, J.; Lyu, Q.; Ke, Y.; Wang, X.; Fu, Y.
Source: Self-asserted source
Yang Fu via Scopus - Elsevier
grade
Preferred source (of 2)‎

Arabidopsis IAR4 modulates primary root growth under salt stress through ros-mediated modulation of auxin distribution

Frontiers in Plant Science
2019 | Journal article
DOI: 10.3389/fpls.2019.00522
EID:

2-s2.0-85067350410

Part of ISSN: 1664462X
Contributors: Fu, Y.; Yang, Y.; Chen, S.; Ning, N.; Hu, H.
Source: Self-asserted source
Yang Fu via Scopus - Elsevier
grade
Preferred source (of 2)‎

Peer review (25 reviews for 9 publications/grants)

Review activity for Carbohydrate polymers. (1)
Review activity for Comprehensive reviews in food science and food safety. (3)
Review activity for Current research in food science. (2)
Review activity for Food hydrocolloids. (2)
Review activity for Food science and technology international (2)
Review activity for Foods. (10)
Review activity for International journal of biological macromolecules. (2)
Review activity for International journal of food science & technology. (1)
Review activity for Sustainability. (2)
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